~ Starters ~

Tomato salad, salted Cod brandade and flakes, basil and beurre noisette

Crab and mango lasagne, crab and ginger emulsion

Fresh garden pea veloute, smoked eel and pork belly, coconut

~ Middle Courses ~

Foie gras ballottine, sweet and sour cherries, fresh almonds and amaretto

Roasted Quail breast, “Caesar Salad”, toasted crouton foam

Lovage spatzli, beetroot, Gruyere

~ Main Courses ~

Beef cheeks, dried tomato fondue, roasted garlic puree, Savoy cabbage

Rolled saddle of Lincolnshire lamb “Niçoise”

Roasted native lobster risotto, sautéed morels, Parmesan cheese tuile, lobster bisque (£3.00 supplement)

Pan roasted Pollock, sautéed Girolles, feves, confit potatoes, fish veloute

~ Desserts ~

Cherry clafoutis, pistachio ice cream

Raspberries layered with thyme and lemon mousse, raspberry and yoghurt ice cream

Chocolate cylinder, milk chocolate fondue, hot chocolate foam

A selection from the cheese trolley with dried fruits & celery (£5.00 supplement)